You’ve seen this burger on the menu of all the burger joints with posh menu plans; it goes by many names in many restaurants across the states. In 2013 a fried egg a top anything: pasta, pizza, burgers and steak was all the culinary rage, but on the burger has been the longest lingering from this trend in food. Thusly, I present to you the Trendy Burger, which is likely the most memorable name that you will find for this dish.

Ingredients:

1 lb. ground beef (85% lean and 15% fat is preferable, ground chuck) although the shot above is ground sirloin and that is slap you in the face good.

1tsp. Seasoning salt

1/2 tsp. cracked black pepper

2 tomatoes, sliced

1 sweet yellow onion, thinly sliced

a fancy green, I used a deep green blend here, spinach, arugula and baby kale

8 pieces of bacon

sharp cheddar cheese, preferably from Wisconsin, the best state to get cheddar from

buns, I used onion buns because they’re my husbands favourite

4-6 eggs for frying

French Fries, papas fritas, if you want them on the side!

Directions:

Fry the bacon in a pan until fat is rendered and bacon is crispy. When the bacon is cooked, remove to a paper towel covered plate and use the fat to fry the eggs in.

Season and shape the ground beef into patties and and cook until they are cooked to your liking. I prefer a medium rare patty myself, but that’s only because its the best tasting :).

Fry the eggs. If you need a little extra cooking medium add some olive oil to the bacon fat. You want the eggs whites to be cooked and for a film to develop on the top most part of the yolk, but you want that egg to run liquidy when it’s cut on the burger. If you take the outer most ring of an onion and place it in the pan and then crack the egg on the inside of it you’ll create an edible mould for a burger sized fried egg.

Assemble the burger with cheese melted on top of the burger, then stack onion, tomato, greens, bacon and then the egg on top. Enjoy.